Ingredients

• 2 whole chicken breasts, halved, skinned and boned
• 1 medium onion, chopped
• 2 tablespoons butter
• 1/2 cup chopped green pepper
• 1 tablespoon all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup (8 ounces) sour cream
• 1/4 teaspoon grated lemon peel
• 1/2 cup finely chopped dried apricots
• Cooked egg noodles

Directions

• In a skillet, saute chicken in butter until browned. Remove chicken. Cook onion and green pepper in drippings until soft. Add flour, paprika, salt and pepper; stir until well blended. Gradually add chicken broth, stirring until smooth and thickened. Remove from the heat; stir in sour cream, lemon peel and apricots. Arrange chicken in a greased 11-in. x 7-in. baking dish. Pour sauce over chicken. Bake, uncovered, at 350° for 20-30 minutes or until chicken is tender. Place hot noodles in a serving dish. Arrange chicken over noodles. Top all with sauce. Yield: 4 servings.